AI-generated imageApple-Cranberry Pumpkin Seed Oat Crisp
Baked apple and cranberry fruit topped with crumbly oats, butter and pumpkin seeds. Use a 20 cm baking dish, two bowls and an oven.
Ingredients
servings: 4 · Check ingredients
Steps
- 01
1. Wash hands. Wash, core and dice 450 g apples into 2 cm pieces. Preheat oven to 190°C and ready a 20 cm baking dish.
- 02
2. Toss 450 g apples and 150 g cranberries with 25 g brown sugar, 15 g flour, 15 ml lemon juice and 1 g cinnamon. Spread in the dish.
- 03
3. Mix 80 g oats, remaining 30 g flour, 40 g brown sugar, 1 g cinnamon, 1 g salt and 30 g pumpkin seeds. Rub in 45 g cold butter until coarse crumbs form, then scatter over fruit.
- 04
4. Bake on the middle rack for about 35–40 minutes until fruit juices bubble around the edges and topping is golden. Loosely cover with foil if browning too quickly.
- 05
5. Let rest about 15 minutes so the hot fruit filling cannot burn, then divide into four portions.
Before you cook
Contains wheat and milk. Check oats and pumpkin seeds for cross-contact statements. Use oven mitts and allow the hot fruit juices to cool before serving. Refrigerate leftovers, covered, at 4°C or colder within 2 hours; if reheating, bring the center to 74°C.
Allergens: wheat (flour), milk (butter), oats: possible gluten cross-contact, pumpkin-seed product: check allergen label
Image & source credits
AI-generated image.
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